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In a heavy bottom pan (at least 2 quarts big), use the olive oil to cook the onion on medium high for 2-3 minutes until soft. Add in the beef broth and whisk in the pack of gravy mix.
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Add in the beef roast, potatoes, carrots and peas, then bring to boil.
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Once gravy is slightly thickened (about 10 minutes) then you’re done.
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I add in a sprinkle of black pepper (maybe 1/4 teaspoon), but rarely use salt because most of the ingredients are already salted.